Jalapeno Popper Chicken Nuggets

It’s Super Bowl time and with less socializing and no tailgates, it’s time to homegate! Just because we can’t get together in large groups doesn’t mean you can’t still do theme parties at home with your family. We’ll be serving up some of these nuggets this year. They are baked in the oven, but I think they would do great in the air fryer too! I did half with jalapenos and half without due to my sensitivity to spice lately. My son said these are way better than any he’s ever had out to eat. You’ll see too when you make these. They are super easy to make ahead of time and freeze then just bake the amount you need. It made a tray full and 3 of us polished it off in one meal. I forgot to add the monterey jack in the mixture. (Trying to multitask with school stuff and prepping dinner.) I think they would have been more moist, but honestly they where fantastic and didn’t miss the extra cheese. I prepped it all ahead of time then covered on a baking sheet until dinner time when I popped them in the oven.

Jalapeno Popper Chicken Nuggets
(Adapted from how to this and that)

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For the nuggets
2 lbs boneless skinless chicken breast, it is best to start with VERY cold
½ pound bacon, cooked crunchy
1 cup monterey jack or colby jack cheese, shredded
2 jalapenos, ribs and seeds removed, large diced (will break down more in food processor)
½ block cream cheese, softened
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp each salt & pepper

For the coating
1 cup pork rinds, finely crushed
¼ cup parmesan cheese
¼ cup almond flour
Ranch for dipping

Add all filling ingredients to a food processor and pulse until very finely chopped.

In a small bowl, Combine ingredients for the outside coating.

Scoop and roll into 2 inch balls. Slightly flatten to form a nugget like shape Place on sprayed or oiled sheet pan. (I used a small cookie scoop and dumped in the coating. You can’t really form the balls until there is coating on it.)